Ingredients
30 g mullet roe
For the potato velouté:
200 g potatoes
15 g butter
1/2 white onion
For the parsley sauce:
70 g fresh parsley
50 g Evo oil
salt to taste
black pepper to taste.
Proceedings
For the potato velouté, finely julienne the white onion and cook it in a pan over low heat along with butter. Peel, cut the potatoes into approximately 1cm cubes and add to the pan along with the onion. Let cook for 15 minutes with the lid on, adding water from time to time if necessary. Using a blender, blend until smooth. Strain and adjust the salt. For the parsley sauce, wash it and separate the leaves from the stems. Blend the leaves by slowly adding the oil in a drizzle until an emulsion is obtained. Adjust the salt and strain the mixture. Cook Tortelloni with parsley in plenty of salted water for 4 to 5 minutes. Drain and toss with a little butter and cooking water. Using a kitchen comb, create a strip of parsley sauce on the plate and arrange the Tortelloni on the side. Add a few drops of potato velouté and finish the dish with roe and a few leaves of fresh parsley.
